Noodles recipes

Keep a few types on hand, such as dried rice noodles, egg noodles, frozen udon and instant ramen, and you can make most of these with what is already in the pantry. The tips explain how to swap noodle types and how to avoid sticky or mushy results, including which noodles to rinse after cooking.

Common questions

What is the difference between lo mein and chow mein?

Both use Chinese egg noodles, but the cooking differs. Lo mein noodles are boiled until tender, then tossed with sauce, vegetables and protein, so they stay soft and saucy. Chow mein noodles are fried, either until lightly crisp or as a crispy pancake, so the dish is drier and crunchier.

Should I rinse noodles after cooking?

It depends on the dish. Rinse noodles that will be served cold or stir-fried, like soba, rice noodles and some egg noodles, to remove surface starch and stop cooking. Don't rinse noodles going into a soup or a creamy sauce, where starch helps the sauce cling. Check each recipe's guidance.

What are good quick noodle sauces?

A few pantry staples make many sauces: soy sauce, sesame oil, rice vinegar, chili crisp, peanut butter, hoisin and garlic. Try soy, sesame oil and honey for a simple glaze, peanut butter thinned with soy and lime for a satay-style sauce, or chili crisp with black vinegar for a spicy toss.